Waldo County 4-H Newsletter – May 2021
04/28-05/10: Paper Clover Campaign at Tractor Supply
05/04: Maine 4-H Virtual Teen Science café
05/11: Maine 4-H Virtual Teen Science café
05/17: 4-H Market Lamb Intent for Fryeburg Fair due
05/18: Maine 4-H Virtual Teen Science café
05/21: Spring 2021 Maine 4-H Dog Clinic Registration closes
05/28: 4-H Summer Learning Series Early registration opens
06/03: Waldo County 4-H Leaders’ Association Meeting
06/30: Animal Approval Forms Due in the Extension Office
Waldo County 4-H Leaders’ Association
The Waldo County 4-H Leader’s Association monthly meeting will be June 3rd at 10:30am via zoom. All 4-H waldo county volunteers are invited to attend and participate in the meeting.
More information on how to join the meeting and the meeting agenda will be sent via email. We look forward to seeing you there!
4-H Lending Library
Did you know that Waldo County 4-H has a lending library? Housed in the Waldo County Cooperative Extension office is a 4-H lending library that is available to the Waldo County 4-H community. These resources include a variety of 4-H curriculum, educational tools, and technology. If there is something you need to complete your 4-H project, whether it is an iPad or knitting needles, do not hesitate to reach out. The resources in the lending library are available even during the current covid situation. To access resources in the library, contact the Waldo County Cooperative Extension office at 207.342.5971.
4-H Summer Learning Series
After an incredibly successful 4-H Summer Learning Series last year, Maine 4-H will once again offer virtual experiential learning workshops and clubs to youth ages 5-18 throughout June, July, and August 2021. Topics range from engineering, art, science, animals & agriculture, food & nutrition, teen leadership, and more – there is truly something for everyone! An exciting addition this year is that 4-H@UMaine will be offered as part of the 4-H Summer Learning Series – so keep your eyes peeled for a special 4-H@UMaine “track” of workshops connecting youth to UMaine faculty and students on campus!
Early registration will be available to enrolled 4-H’ers on Friday, May 28, 2021 and will open to the public on Tuesday, June 1, 2021. Help us spread the word to your friends and communities – enrollment in 4-H is not required to participate, this event is open to all! For more information, visit the 4-H Summer Learning Series webpage.
Coming this fall…. the 2021 Virtual Exhibit Hall!!
Start planning now to showcase your 4-H projects in the online exhibit hall in October. There will be a couple of new categories to feature a broader view of your work! Be on the lookout for more details on the University of Maine Cooperative Extension website and by email.
Spreading the Love of Chickens
There are some Androscoggin-Sagadahoc 4-Hers who want to share a great opportunity to spread the love of chickens. They participated in the Egg Entrepreneurship project and want to donate some of their extra chickens to other interested 4-H members in Maine.
From one of the participants:
Because of the Egg Entrepreneurship project we have had the opportunity to start our own egg business, Chickswell and Beans. Chickswell and Beans raised organic chickens for organic eggs. It has been such a great opportunity and we have learned many great life skills along the way. We would like to give 4 organic pullets to a 4Her that is committed to the egg entrepreneurship project. We would love to find homes for these chickens as soon as possible (within a week would be best). If you are interested, please contact Jess W at email@example.com.
Exciting Upcoming Maine 4-H Virtual Teen Science Cafes
Maine 4-H Virtual Teen Science cafes will take place on Tuesdays from 4:00 – 4:45 pm.
Pre-registration is required, and registration links are online.
- May 4 – Remote Survey Techniques with Meredith Lewis, Graduate Research Assistant in Ecology and Environmental Science. Learn how scientists use remote survey techniques (imagery) to survey wildlife species in Maine.
- May 11 – Meet Amber Gray, a Social Sciences and Humanities Librarian at UMaine’s Raymond H. Fogler Library – and learn about her journey and what exactly it means to be a librarian? Here’s a hint: there’s more to it than relaxing and reading books!
- May 18 – First-Year Student, First Year in the Lab – Katherine Stevens, a freshman at UMaine is going to meet with youth this week to talk about her experience as a first-year college student, and what that’s meant for her in terms of working in a lab, and experiencing student life.
Update Regarding Maine 4-H Days
The in-person event: Maine 4-H Days has been canceled for 2021. Information will be shared later in the spring about upcoming 4-H activities for the summer.
4-H Market Lamb Intent for Fryeburg Fair
Youth planning to participate in the Market Lamb program at Fryeburg Fair need to submit the 2021 Fryeburg Fair Market Lamb Intent form by May 17th. An online form is available, otherwise youth can print and mail a copy downloaded from the website.
Spring 2021 Maine 4-H Dog Clinic (in-person!)
The Spring 2021 Maine 4-H Dog Clinic will be held in-person at the UMaine Witter Farm in Old Town, Maine. You don’t need a dog to participate and all skill levels are welcome however, you must be 4-H age 9 or older. Registration closes on May 21. For more information or to register, please go to the website, or contact Sheila Norman at firstname.lastname@example.org or 207.942.7396.
EFNEP Recipe of the Month:
May, especially Memorial Day, signals the beginning of the summer season for most of us. Summer means outside fun and food. This month we have a great healthy grilling recipe. Chicken Burgers (Cooking Matters) are a great lean choice and topping them with barbeque sauce makes a fabulous summer meal. We want to be safe when grilling so check out UMaine Food Safety Bulletin #4278 at extension.umaine.edu/publications/4278e/. Add a tossed salad and enjoy the sunshine!
Chicken Burger Recipe: https://cookingmatters.org/recipes/chicken-burger
Serves 4, 1 burger per serving
- ¼ small bell pepper
- ¼ small red onion
- 1 pound lean ground chicken, turkey, or beef
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ½ teaspoon dried parsley flakes
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 Tablespoon canola oil
- ¼ cup water
- Cutting board
- Food thermometer
- Large skillet with lid
- Measuring cups
- Measuring spoons
- Medium bowl
- Sharp knife
- Rinse and finely chop bell pepper and onion.
- In a medium bowl, combine bell pepper, onion, ground meat, garlic powder, onion powder, parsley, salt, and pepper.
- Divide mixture into 4 pieces. Form pieces into patties about 4 inches across.
- In a large skillet over medium heat, heat oil. Add burgers. Cook until browned on both sides, about 5 minutes per side. Add water to the pan. Cover and cook until the burgers reach 165ºF, about 10 minutes more.